Tonkatsu – Japanese Breaded Pork Cutlet Recipe
Tonkatsu is Japan’s answer to the classic pork cutlet – a thick, juicy piece of pork in a crispy panko coating. In Japan it’s often served as a quick after‑work dinner with a mound of finely shredded cabbage and a bowl of rice. The flavor feels familiar to a Polish palate, but the tonkatsu sauce adds a sweet‑salty character that quickly becomes addictive.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- pork loin - 600 g
- salt - 3 g
- black pepper - 1 g
- wheat flour - 60 g
- egg - 2 piece
- panko breadcrumbs - 120 g
- vegetable oil - 500 ml
- white cabbage - 300 g
- tonkatsu sauce - 80 ml
- lemon - 0.5 piece
- rice - 300 g
Main Ingredient:
pork
Preparation
- Cut the pork loin into 4 equal cutlets and lightly pound each one through plastic wrap until about 1 cm thick. Season both sides with salt and pepper.
- Finely shred the cabbage into thin strips, rinse in cold water and drain very well, then set aside in a bowl.
- Rinse the rice thoroughly several times in cold water until the water is almost clear, then cook according to the package instructions (usually 12–15 minutes over low heat).
- Prepare three deep plates: put flour in the first, crack the eggs into the second and beat with a fork, and put panko into the third.
- Coat each cutlet first in flour (shake off the excess), then dip in egg, and finally coat thoroughly in panko, gently pressing the crumbs onto the meat.
- Pour oil into a deep frying pan or pot so that it forms a layer about 2–3 cm deep. Heat over medium‑high heat until a panko crumb dropped in starts to sizzle immediately and turns lightly golden.
- Fry the cutlets two at a time for 3–4 minutes on each side, until the coating is golden and the meat inside is cooked through. After frying, transfer to a plate lined with paper towels to drain excess fat.
- Cut the lemon into quarters. Slice the fried cutlets into strips about 2 cm wide, but keep them in their original shape on the plate.
- Place a portion of rice on each plate, add a mound of shredded cabbage next to it, and arrange the tonkatsu strips. Drizzle the meat with tonkatsu sauce or serve the sauce in a small bowl on the side. Add a wedge of lemon for squeezing over the meat before eating.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone kotlety przechowuj w lodówce w szczelnym pojemniku do 2 dni, podgrzewaj w piekarniku 8–10 minut w 180°C, aby panierka znów była chrupiąca. Możesz je też zamrozić do 1 miesiąca, najlepiej owinięte pojedynczo w folię i przełożone do woreczka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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